Mixed miso ramen

Bring a pot of water to the boil for the noodles.

In another pot combine 2 cups veggie stock, 5 g kombu and a couple of tablespoons of corn. Cover and bring to a boil.

In the serving bowl mix 1 tsp sugar, 1/4 tsp pink salt, 1 tsp rice vinegar and 1 tsp sesame oil.

Cook the handmade noodles 7 minutes in the boiling water, stirring and loosening them with chopsticks.

Dissolve 1/2 tbsp white miso and 1/2 tbsp red miso into the broth through a sieve, then bring the broth back to a boil.

Pour the broth into the serving bowl through a sieve to catch the solids. Save the kombu for another recipe and set the corn aside.

Strain the noodles and put them in the serving bowl. Top with the corn, enoki mushrooms, fresh green onions, white sesame seeds and sesame oil.